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As the temperature rises, the desire for light and refreshing meals becomes increasingly prevalent. The Chilled Thai Delight Noodle Salad stands out as an ideal choice, offering a vibrant medley of flavors and textures that make it perfect for warm days. This dish is not only a feast for the senses but also a health-conscious option that can be enjoyed for lunch, dinner, or as a delightful side dish. With its combination of crisp vegetables, nutty dressing, and savory rice noodles, this salad embodies the essence of Thai cuisine while being adaptable to various dietary preferences.

Cold Thai Noodle Salad

Beat the heat with a Chilled Thai Delight Noodle Salad! This vibrant dish combines fresh vegetables, savory rice noodles, and a creamy nutty dressing for a refreshing culinary experience. Perfect for warm weather, it can be served as a light lunch, dinner accompaniment, or a colorful side at gatherings. With its balance of flavors, textures, and the option to customize, this salad is a must-try for anyone looking for a healthy and delicious meal. Enjoy the burst of flavor in every bite!
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Ingredients
  

8 ounces rice noodles

1 cup shredded red cabbage

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, thinly sliced

1 cup bean sprouts

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

For the Dressing:

1/4 cup peanut butter (smooth)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon lime juice (freshly squeezed)

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 teaspoon chili garlic sauce (adjust to taste)

2 tablespoons warm water (to thin out dressing)

Instructions
 

Cook the noodles: Begin by bringing a large pot of water to boil. Add the rice noodles and cook according to package instructions until al dente (usually about 4-6 minutes). Drain and rinse under cold running water to stop the cooking process. Toss with a little sesame oil to prevent sticking, then set aside.

    Prepare the vegetables: While the noodles are cooking, chop the red cabbage, carrots, cucumber, bell pepper, green onions, cilantro, and mint. Make sure to keep everything roughly the same size for a nice visual presentation and even mixing.

      Make the dressing: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, and chili garlic sauce until well combined. If the dressing is too thick, gradually add warm water until you reach your desired consistency.

        Combine the salad: In a large mixing bowl, add the cooked and cooled noodles, all the prepared vegetables, and bean sprouts. Pour the dressing over the top.

          Toss and serve: Gently toss everything together until the noodles and veggies are well coated with the dressing. Taste and adjust seasoning, adding more soy sauce or lime juice if desired.

            Chill: Let the salad sit for at least 15-30 minutes in the refrigerator to allow the flavors to meld. This dish can also be made a few hours in advance for convenience.

              Garnish before serving: Add an extra sprinkle of chopped peanuts, additional cilantro, and mint on top before serving.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings